Authentic Hungarian Beef Goulash (Gulyás) Soup: Tender & Rich

Traditional Hungarian Goulash Recipe-Served in a Soup Bowl

Authentic Hungarian Beef Goulash (Gulyás) Soup: Tender & Rich

Course: Dinner, Soups

Cuisine: Hungarian

Diet: Low Lactose

Keyword: goulash, goulash recipe, Hungarian goulash, Hungarian goulash recipe, traditional Hungarian goulash, traditional Hungarian goulash recipe

Prep Time: 10

Cook Time: 1 40

Total Time: 1 50

Servings: portions

Calories: 256kcal

Author: Timea

Make authentic Hungarian Goulash (Gulyás) Soup—rich, tender beef, sweet paprika, and caraway. This guide details the traditional, soupier recipe and tenderizing tips.

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Metrics - US Customary

Equipment

1 Soup Pot
1 chopping board

Ingredients

600 g beef meat cut in cubes
2 pcs carrots
1 pc parsley root
2 pcs onions medium-size
1 pc red sweet pepper
1 pc green sweet pepper
1 pc tomato
500 g potatoes
2 tablespoon pork lard or 100 ml vegetable oil
4 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
2 teaspoon caraway powder or caraway seeds
2 tablespoon paprika powder Hungarian
1 teaspoon paprika cream or goulash paste
1 teaspoon onion granules
2 teaspoon vegetable mix for soup dried

Instructions

First, we'll finely chop the two onions. Next, we'll chop the sweet red and green peppers and the tomato, and we'll dice the carrots and parsley root. Finally, we'll cube the potatoes.
In a large soup pot, heat two tablespoons of pork lard (or sunflower oil) over medium heat. Once the fat is shimmering, add the chopped onions and cook until softened and fragrant.
Add the beef to the pot and stir to brown it on all sides. This will take about 4-5 minutes.
Season with two teaspoons of sea salt, freshly ground black pepper, and caraway powder (or whole seeds). Add the sweet paprika powder, paprika cream, and the onion granules.
Stir everything together until the spices are evenly distributed throughout the beef. Then, add the finely chopped red and green peppers to the pot.
Pour warm water to cover the beef and vegetables. Add the chopped tomato and two teaspoons of dried vegetable mix. Cover the pot and cook for about 1 to 1.5 hours, stirring occasionally.
Once the meat it's about halfway cooked, add the diced carrots and parsley root to the pot. Stir well and continue to simmer for another 15 minutes.
Add the cubed potatoes to the pot. Season with another two teaspoons of sea salt, and bring back to a simmer and cook for about 25-30 minutes, or until the potatoes are tender.

Video

Notes

Remember, the best cut of meat for Hungarian goulash is typically a rigid, flavorful cut such as beef chuck or round.

Use a good quality sweet paprika for authentic flavour.

Paprika cream (or gulyas paste) adds a concentrated burst of paprika flavour and a lovely richness to the goulash. It's a great way to intensify the characteristic Hungarian taste.

Nutrition